Deep fried besan (gram flour) pakoras are simmered in sour yogurt gravy with spices. For making Kadhi, the yogurt has to be sour otherwise it would not taste as good. To make the curd sour, you can add amchur powder while cooking the kadhi or keep the required amount of curd at room temperature for about 4-5 hours.
For making Pakoras, you can do lot of variations. The basic way to make Pakoras is with onion. But you can add methi or spinach alone or along with onions. I have added only methi for making Pakoras.
Punjabi Kadhi Pakora is often made at our home and is best served with plain rice. Punjabi Kadhi is different from other kadhis as it involves deep fried pakoras in kadhi.
For Besan Pakoras:
- Besan (Gram Flour) – ½ cup
- Kasuri Methi or fresh green methi leaves – 2 tablespoon
- A small pinch of Baking Soda
- Chopped Green Chilies- 2
- Salt to taste
- Oil for frying
- Sour Yogurt – 2 cup
- Besan- ¼ cup
- Turmeric Powder- 1/2 teaspoon
- Cumin Seeds- 1/2 teaspoon
- Coriander Seeds/ Powder- 1/2 teapoon
- Mustard Seeds- 1/2 teaspoon
- Fenugreek Seeds- 1/4 teaspoon
- Degi mirch- ½ teaspoon
- Asafoetida (Hing) – a pinch
- Dry Red Chilies- 2
- Grated Garlic- 1 teaspoon
- Finely sliced Onion
- Curry Leaves (Kadi Patta)- 5-6 leaves
How to Make Punjabi Kadi Pakora Recipe:
Step 1: First start with making Pakoras. Mix besan, baking soda, kasuri methi, chopped green chilli and salt in a bowl. Add little water to the mix and make a thick batter.
Step 2: Heat oil for deep frying pakoras on medium flame. Take spoonful of batter in your hand or you can use spoon as well for making pakoras. Fry them until they turn golden brown and crispy. Remove them on plate and keep aside.
Step 3: Now for making Kadhi, take sour curd, 1/4 besan and beat it with hand or blender. Beat it well so that there are no lumps of besan. Note if curd is not sour you can put amchur powder while cooking kadhi to make it sour. In the meantime, chop garlic and onion and keep aside.
Step 4: Heat oil in a pan. Add cumin seeds, coriander seeds, mustard seeds, fenugreek seeds, hing, dry red chilies and let them splutter.
Step 5: Add grated ginger, finely chopped onions, curry leaves and stir fry till it turns golden brown. Then add turmeric powder and red chilli powder.
Step 6: Add curd-gram flour batter and mix well. Cook on low flame till the raw smell of besan goes away. Add 1 cup of water and keep stiring. Boil it for approx 8- 10 mins.
Step 7: Add deep fried pakoras in the mix and cook it for 5-6 mins so that pakoras get soft and soak the flavours. For tempering, you can heat the desi ghee in another pan and add red chilli powder to it and immediately simmer it over the Kadhi.
Step 8: Turn off the flame, garnish it with fresh coriander leaves and serve hot with steamed rice.
Happy Cooking 🙂